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Bitch at Us: Chef Jeremy Tannehill of Public House

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Executive Chef of Public House, Jeremy Tannehill, is a Chicago local, born and raised in Oak Forest. While studying for his undergrad at the University of Illinois, Jeremy worked in various kitchens for some extra cash. This is where he discovered his passion for the culinary world.

After graduating from the Cooking and Hospitality Institute of Chicago (CHIC), he spent the next 5 years training under Chef Eric Smith at the Chicago’s River North hot spot, Citizen, and working his way up from dishwasher to executive chef. He is now hustling and managing Public House’s farmers market inspired fare. Public House is part of the Chicago-based DineAmic Group’s projects, which also includes  the prominent Italian eatery, Siena Tavern, Prime & Provisions (newly opened!), and Bull & Bear. We recently sat down with Chef Jeremy to talk about his go-to brunch dish, his extensive ideal guest list, and the best taco joint in the city.


Where is your favorite place to brunch in town?

My number one favorite right now is right next to Big Star, called Dove’s Luncheonette. It’s awesome. They have a great chicken fried chicken. They also have a really good smoked brisket hash that’s on usually on special … it’s delicious.

What is your favorite dish to cook for brunch?

Biscuits and gravy (is one my favorites) with a nice sausage gravy.

Do you prefer to brunch in or out?

I’ve been cooking brunches every Saturday and Sunday for the  last 6 years, so when I do get an opportunity to not work, I definitely like to go out.

What brunch item do you have to order if it’s on the menu?

Biscuits and gravy, usually. Even if I get other dishes, I’ll still get biscuits and gravy to see how they are making them. Many people prepare them very differently. I’ll be mad at myself if I don’t order them …

What is your favorite item on the Public’s House menu? What is the most ordered item?

Our chilaquiles are really good, I really like those. I also really like our skillets, which are build-your-own. If I had to pick one, the chilaquiles are the way to go.

The most ordered item is the omelete. Also, our sticky bun gets a lot of action. It’s just massive.


Do you prefer Bloody Marys or mimosas?

Mimosas … especially if you go to a nicer or BYO place and bring some sparkling, and, if they serve good, fresh squeezed orange juice. If I had to choose, I would say I’m a mimosa person if I’m dining out.

But, here, the Bloody Marys are exceptional. They come with a chicken wing, shrimp, and strip of bacon.


If you had to invite a group of local celebrities to brunch, who would they be?

I would say Rick Bayless. I have done a few events with him, but it would great to sit down with him, especially if he did the cooking.

Rick Gresh would be great guy to brunch with. He’s the new executive chef at the Virgin Hotel.

Cleetus from Fountain Head … that would a mimosa heavy brunch I’m assuming.

Anyone else you would like to eat brunch with?

I would love to hang out with Louis C.K. and eat (some food) with him. I could only imagine what he would be like in the morning. I would also really love to hang out with Bill Burr. There are a lot of stand-ups I would like to spend a brunch with.

What trends are you excited to see in the Chicago food scene?

Right now, I am seeing a lot of Middle Eastern cuisine. We are jumping on that a little bit with our couscous salad and hummus. I think we’ll be getting more Middle Eastern flavors since we don’t have a ton of then. I am interested to see how that plays out.

You are already an executive chef at young age, where do you see yourself in the next 5 years?

Still chefing. I  am looking forward to being the chef of a new restaurant within DINE|AMIC GROUP, Bar Siena.

Anything else you would like our readers to know?

Chavas Tacos on Grand and Oakley is the most secret, amazing place for tacos in the city.

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  1. This is a young man with a lot of knowledge and ambition and not afraid to work very hard to become the man that he is.He has always worked hard at any job he has had and had done the best that he could from the time he was just a teen .Keep up the good work Jeremy

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